David Bouley has made a name for himself as a fine-dining chef and baker, but he’s expanding his brand with Bouley at Home, a 1,600-square-foot venue in New York City that encompasses a dining room, food lab, cooking school and bakery. In a twist, the dining component has no waiters, and customers are instead encouraged to find cutlery in drawers at each place setting, just like they would at home. (The New York Times)

About half of American workers say they’re not engaged with their jobs, according to a recent Gallup survey. But making your employees happier when they’re at work doesn’t have to take a lot of coin. Some tips include fostering social connections among your staff, encouraging a healthy work-life balance and showing gratitude for a job well done. (Forbes)

Khachapuri is a staple of Georgian cuisine. It’s a wonder that the freshly baked bread laden with cheese and topped with an egg has taken so long to gain popularity on U.S. restaurant menus, as it hits several crave factors. Find out how American restaurants are interpreting khachapuri. (Tasting Table)

Hampton Station, a beer garden and pizzeria in Tampa, Fla., recently decided to prohibit children from dining at the restaurant. Customers and local residents quickly fell into two camps, vociferously supporting or opposing the rule on social media. Hear more about how other restaurants in the area have sought to create an environment for both adults and kids. (Tampa Bay Times)